I borrowed my mother’s ice cream maker to make some homemade ice cream and we also got our CSA share!
Week: 36 of 52
Cookbook: Ready for Dessert, by David Lebovitz
To make ice cream, you start by making custard. So, in a pan, I heated sugar, a pinch of salt, and milk. Once heated, I added the seeds from one vanilla bean and the emptied pod. This mixture was left to steep for 30 minutes.
In a separate bowl, I whisked egg yolks and added some of the heated milk mixture. The warmed eggs then went into the pan with the remaining milk.
This mixture is heated and stirred constantly until the custard is thick enough to coat the back of a spoon. Once ready, the custard is poured through a strainer into heavy cream, vanilla extract is added, and the mixture is chilled over an ice bath.
After chilling overnight, we were ready to churn the ice cream! The chilled custard is poured into the machine and churned for about 20 minutes.
This is what the ice cream looked like immediately following the churn, with fresh whipped cream.
And after some more time in the freezer.
This ice cream was awesomely creamy and delicious. Though, with the high cost of vanilla beans, it might have been cheaper to just buy some really good ice cream!
- Egg Yolks
- Vanilla Bean
- Vanilla Extract
- Heavy Cream
And, we also picked up our CSA yesterday.
- Collard Greens
- Green Peppers
- Hot Peppers – to be used in cooking
- Heirloom Tomatoes
- Peaches – snacks
- Oregano – to be used in cooking
Nothing new this week. I’m thinking about using the potatoes, eggplant and pepper in a vegetarian curry. Tonight, I made this pasta dish with collard greens, tomato, bacon and pine nuts. After cooking the bacon and toasting the pine nuts, the collards were cooked with sautéed garlic & shallot and then simmered with red pepper flakes as well. Linguine was added, along with a chopped tomato.
The pasta was served sprinkled with the bacon, pine nuts, and freshly grated Parmigiano cheese.